CN114957676A - Method for preparing Maillard reaction product by quickly regulating and controlling water activity through anti-solvent deposition - Google Patents
Method for preparing Maillard reaction product by quickly regulating and controlling water activity through anti-solvent deposition Download PDFInfo
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Abstract
The invention provides a method for preparing Maillard reaction products by quickly regulating and controlling water activity by using antisolvent deposition, which comprises the following steps of firstly, uniformly mixing polysaccharide and protein wetted by adding water to obtain premix; adding absolute ethyl alcohol into the premix, uniformly stirring, standing, and removing supernatant to obtain sediment with water activity adjusted; and sealing the deposit, heating, and carrying out Maillard reaction. Compared with the prior art, the optimal water activity range of the protein and polysaccharide Maillard reaction system is accurately and rapidly regulated and controlled by a water-alcohol method to be 0.2-0.8, the problems that the water activity needs to be adjusted for a long time by a dry-heat method and the concentration of a substrate by a wet-heat method is limited are effectively solved, and high reaction rate, low energy consumption and less wastewater discharge are realized by approximating the high concentration of the substrate by the dry-heat method and the high heat conduction efficiency of the wet-heat method; the ethanol in the invention can be recycled, which is beneficial to reducing the production cost and embodies the concept of energy-saving emission-reducing engineering design in the Maillard reaction process.
Description
Technical Field
The invention belongs to food science, and particularly relates to a method for preparing a Maillard reaction product by quickly regulating and controlling water activity through antisolvent deposition.
Background
The Maillard reaction, also known as non-enzymatic browning reaction, is essentially a condensation reaction between carbonyl and ammonia, which was first reported by the French chemist Maillard Louis Camille in 1912. In 1953, Hodge formally named the reaction as maillard reaction, and a complex network system diagram of maillard reaction pathway was first reported. The Maillard reaction not only affects the color, aroma and taste of food, but also improves the stability of product quality. The Maillard reaction significantly improves the functional properties of protein, such as solubility, heat resistance, emulsibility, foamability, oxidation resistance, film forming property, etc., wherein the solubility is the basis of the functional properties of protein, and the stability determines the quality of protein products. However, the traditional preparation method of the Maillard reaction product has the problems of high energy consumption and large wastewater discharge, and the production and wide application of the Maillard reaction product are limited.
There are two main methods for maillard reaction: dry heat and wet heat. The dry heat method is to dissolve protein and polysaccharide in water or buffer solution respectively, mix them uniformly, freeze-dry them, then react under certain temperature (usually 60 ℃) and relative humidity (79%) for several hours to several weeks, which depends on the kind and property of protein and polysaccharide. The dry-heat method Maillard reaction is difficult to control and is easy to cause excessive browning in the initial stage, and meanwhile, the energy consumption and the wastewater discharge amount in the reaction process are high, so that the requirements of industrial production on energy conservation and emission reduction are not met. The wet-heat method is to adjust the pH of the protein and polysaccharide solution to a proper value, then heat the solution in a water bath or an oil bath, and finish the reaction by using an ice-water bath. Compared with a dry heat method, a wet heat method adopts higher reaction temperature, can shorten the reaction time to within several hours, is easy to stop the reaction at the initial stage, and has the problems of lower concentration of reaction substrates, high energy consumption in the dehydration and drying process and large discharge amount of wastewater. The functional properties of the protein-polysaccharide covalent grafts prepared by the two methods are not obviously different, but the problems of high energy consumption and large wastewater discharge amount exist.
Disclosure of Invention
The invention aims to provide a method for preparing Maillard reaction products by quickly regulating and controlling water activity by using antisolvent deposition, which accurately and quickly regulates and controls the optimal water activity range of a Maillard reaction system of protein and polysaccharide by a hydroalcoholic method, effectively solves the problems that the dry-heat method needs to regulate the water activity for a long time and the concentration of a substrate by a wet-heat method is limited, and realizes high reaction rate, low energy consumption and less wastewater discharge by approximating the high concentration of the substrate by the dry-heat method and the high heat conduction efficiency of the wet-heat method; the ethanol in the invention can be recycled, which is beneficial to reducing the production cost and embodies the concept of energy-saving emission-reduction engineering design in the process of the Maillard reaction.
The specific technical scheme of the invention is as follows:
a method for preparing Maillard reaction products by quickly regulating and controlling water activity by using antisolvent deposition comprises the following steps:
1) uniformly mixing polysaccharide and protein moistened by adding water to obtain hydrated protein and polysaccharide premix;
2) adding absolute ethyl alcohol into the premix, uniformly stirring, standing, and removing supernatant to obtain a sediment with the water activity adjusted to the target value;
3) and sealing and heating the deposit, performing Maillard reaction, and naturally airing or heating and drying a product after the reaction to obtain the protein-polysaccharide Maillard reaction graft.
The protein after being wetted by water in the step 1) refers to: moistening protein with water to adjust its water content; the water for protein wetting is aqueous solution adjusted to pH5.0-10.0 with 0.1mol/L acetic acid (food grade) or 0.1mol/L sodium carbonate (food grade), and is mixed with protein for 10-15min after adding water. The optimum pH for the Maillard reaction is generally in the range of 5.0-10.0. The acetic acid or sodium carbonate is used in food grade, and the pH value of the water is adjusted by using food grade acid-base reagent to meet the requirement of food industry on safety.
In the step 1), the mass ratio of the protein to the polysaccharide is 1: 1-1: 6; the protein referred to in this mass ratio refers to the mass of the protein before wetting.
In step 1), the volume ratio of the total mass of polysaccharide and protein before wetting to the water used for wetting the protein is: 3-7g, 7-3 mL;
in the step 1), mixing time is 10-15min to obtain premix.
The protein is water-soluble protein, preferably whey protein isolate or soybean protein isolate; the polysaccharide is water-soluble polysaccharide, preferably dextran, pectin or chitosan.
In the step 1), protein is firstly wetted by adding water and then mixed with polysaccharide, the sequence of adding water has important influence on the Maillard reaction, mainly because the polysaccharide has higher hydrophilicity than the protein, under the water adding amount in the step, if the polysaccharide is wetted by adding water firstly, the bonding strength of the polysaccharide and the water is greater than the bonding strength of the protein and the water, and the viscosity of the polysaccharide after being wetted by adding water is higher than that of the protein after being wetted by adding water, so that the bonding degree of the protein and the water is low, the water activity of the protein in the premix is reduced, and the optimal Maillard reaction rate cannot be obtained. Therefore, the invention first adds water to wet the protein and then mixes the polysaccharide.
The volume of water used to wet the protein in step 1) is 3-35% of the sum of the volume of water used to wet the protein and the volume of absolute ethanol used in step 2).
Preferably, the volume of the absolute ethyl alcohol used in the step 2) is 2-32 times of the volume of the water used for wetting the protein;
further, the absolute ethyl alcohol used in the step 2) is added into the premix in 2-3 times by volume, and each time, the absolute ethyl alcohol is mixed for 3-5 min.
The standing in the step 2) means that: mixing anhydrous ethanol and premix, standing for 1-3 hr, and removing supernatant. The protein and polysaccharide are settled by standing so as to separate the supernatant. In the standing process, the water activity in the sediment is quickly adjusted to be 0.2-0.8 of the optimal water activity of the Maillard reaction through the dehydration effect of the ethanol. The ethanol in the supernatant can be recycled, so that the production cost is reduced, and the Maillard reaction product is produced in an environment-friendly, rapid and efficient manner, with energy conservation and emission reduction. The purpose of adding absolute ethyl alcohol is to adjust the bulk density and the water activity. The water-soluble proteins and polysaccharides are insoluble in ethanol and the bulk density of the protein and polysaccharide deposits is adjusted by anti-solvent deposition during the addition of ethanol. The ethanol destroys hydrogen bonds formed by the protein, the polysaccharide and the water and forms new hydrogen bonds with the protein, the polysaccharide and the water, so that the water activity is adjusted to be within the range of 0.20-0.80, the Maillard reaction rate is high under the conditions of the bulk density and the water activity, and meanwhile, the energy consumption and the wastewater discharge are reduced.
In the step 2), the anhydrous ethanol is added into the premix to dehydrate the protein and the polysaccharide, and the water activity of the premix is quickly and accurately adjusted to the water activity of the optimal Maillard reaction. The affinity of the ethanol and the water is stronger, and the rapid dehydration function of the ethanol is added, if the absolute ethanol is firstly added to be mixed with the protein and the polysaccharide, and then the water is added, the water activity of the mixture of the protein and the polysaccharide cannot be rapidly adjusted to the water activity of the optimal Maillard reaction.
In the step 3), the heating condition of the sealed sediment is 50-75 ℃ water bath for 3-24 h. The higher the temperature of the maillard reaction, the higher its reaction rate, but when the temperature is higher than 75 ℃, the water activity of the deposit will rapidly drop below 0.2, and the maillard reaction rate and reaction efficiency will decrease significantly. Therefore, the heating temperature should be controlled below 75 ℃ while maintaining the water activity in the range of 0.2-0.8 to obtain a higher reaction rate.
The water activity of the sediment in the step 3) is in the range of 0.2-0.8.
The heating drying in the step 3) means drying in a drying oven at 50 to 80 ℃ to accelerate the removal of moisture.
Preferably, after the reaction in step 3) is finished, the product is naturally aired or is crushed after being heated and dried, and then a powdery product is obtained.
In the step 3), the purpose of sealing is to keep the water activity unchanged in the Maillard reaction process, and the water is removed by natural airing or heating drying after the Maillard reaction is finished, so that on one hand, Maillard reaction product powder is obtained, and on the other hand, the storage of the Maillard reaction product is facilitated by reducing the water content below the safe water content.
The method for preparing the Maillard reaction product by quickly regulating and controlling the water activity of the protein and polysaccharide Maillard reaction system through anti-solvent deposition can shorten the time for regulating the water activity of the protein or protein/polysaccharide system to 0.2-0.8 by using a saturated salt solution in the traditional method from one week to half month to less than 1 hour (from the time of mixing the protein and the water, the time for mixing by adding absolute ethyl alcohol is not more than 1 hour), and has the characteristics of quickness, low energy consumption, less waste water and high reaction rate. Compared with the traditional dry-heat method Maillard reaction, the method disclosed by the invention has the advantages that the sample pretreatment does not need freeze drying, the energy consumption and the wastewater discharge are reduced, and the high heat conduction efficiency and the reaction rate similar to those of a wet-heat method are realized. Compared with the traditional wet-heat Maillard reaction, the method disclosed by the invention has high substrate concentration similar to that of a dry-heat method, and shows higher reaction rate and lower energy consumption and wastewater discharge. The method disclosed by the invention realizes rapid and accurate regulation and control of the water activity of the reaction substrate, and has the advantages of high reaction efficiency, ecological environment friendliness, low energy consumption and low wastewater discharge, and the obtained glycosylated protein has good solubility and stability.
Compared with the prior art, the method provided by the invention can quickly and accurately regulate and control the optimal water activity range of a protein and polysaccharide Maillard reaction system within 1 hour, effectively solves the problems of long time for regulating the water activity by a dry-heat method and low concentration of a substrate by a wet-heat method, has the advantages of high concentration of the substrate by the dry-heat method and high heat conduction efficiency by the wet-heat method, and shows higher reaction rate, lower energy consumption and lower wastewater discharge; toxic and harmful reagents are not used in the preparation process, the reaction condition is mild, and no toxic and harmful substances are generated; the method disclosed by the invention is short in time, simple and feasible, and the prepared Maillard reaction product has good solubility and stability, so that the method is beneficial to expanding the application range of the product and improving the additional value of the product.
Detailed Description
Example 1
A method for preparing Maillard reaction products by quickly regulating and controlling water activity through anti-solvent deposition comprises the following steps:
the used protein is whey protein isolate, the polysaccharide is glucan, the protein and the polysaccharide are in the same mass; adding pH 10.0 water solution into whey protein isolate according to the volume ratio of the total mass of protein and polysaccharide to the water solution of 3g:7mL, and mixing for 10min to obtain the wetted protein. Adding dextran equal in mass to the protein, and mixing for 10min to obtain hydrated protein and polysaccharide premix. Then adding 30 times volume of absolute ethyl alcohol of an aqueous solution for wetting the protein into the premix for three times, stirring and dispersing the materials for 3min each time, subpackaging the obtained materials into a screw cap sample bottle, standing for 1h at room temperature, naturally settling and layering, removing supernatant to obtain a deposit with water activity of 0.235, sealing the deposit, heating and reacting for 3h in a water bath at 74 ℃, naturally airing the reactant, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in table 1.
Example 2
A method for preparing Maillard reaction products by quickly regulating and controlling water activity by using antisolvent deposition comprises the following steps:
the protein is whey protein isolate, the polysaccharide is pectin, and the mass ratio of the protein to the polysaccharide is 1: 2; adding pH 8.0 water solution into whey protein isolate according to the volume ratio of the total mass of protein and polysaccharide to the water solution of 1g:1mL, and mixing for 10min to obtain wet protein. Adding pectin with 2 times of protein mass, and mixing for 10min to obtain hydrated protein and polysaccharide premix. Adding anhydrous ethanol with the volume 15 times that of the water solution for wetting the protein into the premix twice, stirring and dispersing the materials for 5min each time, subpackaging the materials in a screw cap sample bottle, standing at room temperature for 1h, centrifuging at 1000rpm for 5min to accelerate solid-liquid two-phase separation, removing supernatant to obtain a deposit with the water activity of 0.415, sealing the deposit, heating and reacting at 60 ℃ for 18h, naturally drying the reactant, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
Example 3
A method for preparing Maillard reaction products by quickly regulating and controlling water activity by antisolvent deposition comprises the following steps:
the protein is whey protein isolate, the polysaccharide is chitosan, and the mass ratio of the protein to the polysaccharide is 1: 4; adding pH 7.0 water solution into whey protein isolate according to the volume ratio of total mass of protein and polysaccharide to water solution of 7g:3ml, and mixing for 12min to obtain wet protein. Adding chitosan 4 times the weight of the protein, and mixing for 12min to obtain hydrated protein and polysaccharide premix. Then adding anhydrous ethanol with the volume 5 times of that of the water solution for wetting the protein into the premix twice, stirring and dispersing the materials for 4min each time, subpackaging the materials in screw cap sample bottles, standing for 1h at room temperature, centrifuging at 1000rpm for 5min to accelerate solid-liquid two-phase separation, removing supernatant to obtain a deposit with the water activity of 0.696, sealing the deposit, heating and reacting for 12h at 65 ℃, drying the reactant for 1h at 80 ℃, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
Example 4
A method for preparing Maillard reaction products by quickly regulating and controlling water activity by antisolvent deposition comprises the following steps:
the protein is soybean protein isolate, the polysaccharide is glucan, and the mass ratio of the protein to the polysaccharide is 1: 2; adding pH 6.0 water solution into soybean protein isolate according to the volume ratio of 1g:2ml of total mass of protein and polysaccharide to the water solution, and mixing for 13min to obtain wet protein. Adding glucan with the mass of 2 times of protein, mixing for 13min to obtain hydrated protein and polysaccharide premix, adding absolute ethyl alcohol with the volume of 25 times of that of an aqueous solution for wetting protein into the premix three times, stirring and dispersing the materials for 5min each time, subpackaging the materials in a screw cap sample bottle, standing for 1.5h at room temperature, naturally settling and layering, removing a supernatant to obtain a deposit with the water activity of 0.270, sealing the deposit, heating and reacting at 55 ℃ for 24h, drying the reactant for 1h at 80 ℃, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
Example 5
A method for preparing Maillard reaction products by quickly regulating and controlling water activity by antisolvent deposition comprises the following steps:
the protein is soybean protein isolate, the polysaccharide is pectin, and the mass ratio of the protein to the polysaccharide is 1: 4; adding pH 8.0 water solution into soybean protein isolate according to the volume ratio of the total mass of protein and polysaccharide to the water solution of 1g:1mL, and mixing for 13min to obtain wet protein. Adding pectin with the mass 4 times that of the protein, and mixing for 14min to obtain hydrated protein and polysaccharide premix; and then adding anhydrous ethanol with the volume 20 times that of the water solution for wetting the protein into the premix twice, stirring and dispersing the materials for 5min each time, subpackaging the materials in a screw cap sample bottle, standing at room temperature for 2h, centrifuging at 1000rpm for 5min to accelerate solid-liquid two-phase separation, removing supernatant to obtain a deposit with the water activity of 0.323, sealing the deposit, heating and reacting at 70 ℃ for 6h, naturally drying the reactant, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
Example 6
A method for preparing Maillard reaction products by quickly regulating and controlling water activity by antisolvent deposition comprises the following steps:
the protein is soybean protein isolate, the polysaccharide is pectin, and the mass ratio of the protein to the polysaccharide is 1: 2; adding pH5.0 water solution into soybean protein isolate according to the volume ratio of the total mass of protein and polysaccharide to the water solution of 2g:1mL, and mixing for 14min to obtain wet protein. Adding chitosan 2 times of protein, and mixing for 15min to obtain hydrated protein and polysaccharide premix. Then adding anhydrous ethanol with the volume 10 times of that of the water solution used for wetting the protein into the premix twice, stirring and dispersing the materials for 4min each time, subpackaging the materials in screw cap sample bottles, standing for 2h at room temperature, naturally settling and layering to remove supernatant fluid, obtaining the water activity of the sediment of 0.542, sealing the sediment and heating and reacting for 24h at 55 ℃, drying the reactant for 1h at 80 ℃, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
Example 7 (comparative group)
A method for preparing Maillard reaction products by quickly regulating and controlling water activity by antisolvent deposition comprises the following steps:
the protein is whey protein isolate, the polysaccharide is glucan, and the mass ratio of the protein to the polysaccharide is 1: 1; adding anhydrous ethanol into whey protein isolate according to the volume ratio of the total mass of protein and polysaccharide to the ethanol of 1g:70mL, and mixing for 11 min. Adding dextran equal in mass to protein, and mixing for 14 min. Adding a pH 10 aqueous solution with the volume of 1/30 absolute ethyl alcohol, mixing for 13min, subpackaging in a screw cap sample bottle, standing for 1h at room temperature, naturally settling and layering, removing a supernatant to obtain a deposit with the water activity of 0.172, sealing the deposit, heating and reacting for 3h at 74 ℃, naturally airing the reactant, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
Example 8 (comparative group)
A method for preparing Maillard reaction products by quickly regulating and controlling water activity through antisolvent deposition comprises the following steps:
the protein is whey protein isolate, the polysaccharide is glucan, and the mass ratio of the protein to the polysaccharide is 1: 1; mixing whey protein isolate and dextran of equal mass for 12min, adding pH 10.0 water solution into whey protein isolate and dextran according to the volume ratio of total mass of protein and polysaccharide to water of 3g:7mL, and mixing for 15 min. And then adding absolute ethyl alcohol with the volume being 30 times of that of water for three times, stirring and dispersing the materials for 4min each time, subpackaging the materials in a screw cap sample bottle, standing for 1h at room temperature, naturally settling, removing supernatant to obtain a deposit with the water activity of 0.153, sealing the deposit, heating and reacting for 3h at 74 ℃, naturally airing reactants, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
Example 9 (comparative group)
A method for preparing Maillard reaction products by quickly regulating and controlling water activity by antisolvent deposition comprises the following steps:
the protein is whey protein isolate, the polysaccharide is glucan, and the mass ratio of the protein to the polysaccharide is 1: 1; mixing whey protein isolate and glucan with equal mass for 14min, slowly adding a mixed solution of a pH 10.0 aqueous solution and 30 times volume of absolute ethyl alcohol according to the volume ratio of the total mass of the protein and the polysaccharide to water of 3g:7ml, fully stirring and dispersing the materials for 14min, then subpackaging the materials in a screw cap sample bottle, standing for 1h at room temperature, naturally settling, removing supernatant to obtain a deposit with the water activity of 0.181, sealing the deposit, heating and reacting for 3h at 74 ℃, naturally drying the reactant, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
Example 10 (comparative group)
A method for preparing Maillard reaction products by quickly regulating and controlling water activity by antisolvent deposition comprises the following steps:
the protein is whey protein isolate, the polysaccharide is glucan, and the mass ratio of the protein to the polysaccharide is 1: 1; adding pH 10.0 water solution into dextran at a ratio of total mass of protein and polysaccharide to water of 3g:7ml, and mixing for 14 min. Adding protein with the same mass as dextran, and mixing for 13 min. And then adding anhydrous ethanol with the water volume being 30 times of that of the material into the material for three times, stirring and dispersing the material for 5min each time, subpackaging the material into a screw cap sample bottle, standing for 1h at room temperature, naturally settling and layering, removing supernatant to obtain a deposit with the water activity of 0.159, sealing the deposit, heating and reacting for 3h at 74 ℃, naturally airing the reactant, and crushing to obtain the whey protein isolate-glucan Maillard reaction product.
The degree of glycosylation of the protein was evaluated using the degree of grafting as an index, and the results are shown in Table 1.
TABLE 1 results of measurement of degree of grafting of Maillard reaction products obtained in examples 1 to 10
The Maillard reaction products prepared in examples 1-6 and examples 7-10 (comparative) were subjected to solubility and stability tests using Coomassie Brilliant blue, the results of which are shown in Table 2, and stability tests using spectrophotometry, in which absorbance values at 633nm before and after heating a 2mg/mL solution of glycosylated protein (in terms of protein concentration) at 90 ℃ for 30 minutes were measured, and the results are shown in Table 3, using unglycosylated protein as a control.
TABLE 2 results of measuring the solubility of Maillard reaction products obtained in examples 1 to 10
TABLE 3 results of stability measurement of Maillard reaction products obtained in examples 1 to 10
It can be seen from table 1 that the maillard reaction products prepared by the method disclosed by the present invention have better grafting degree, and from table 2, it can be seen that the solubility of the maillard reaction products prepared by the method disclosed by the present invention in the vicinity of the isoelectric point of the protein is significantly improved, while the solubility of the examples 7-10, which are not adjusted to the water activity range, in the vicinity of the isoelectric point of the protein is not improved but significantly reduced. It can be seen from table 3 that the maillard reaction product prepared by the method disclosed by the present invention has good stability before and after heating under different pH conditions, and particularly has more significant improvement on thermal stability in the pH range near the isoelectric point of the protein. It can also be seen from the comparative examples in tables 1-3 that the order of addition of protein, water, polysaccharide, ethanol must be performed according to the method disclosed herein in order to achieve the present invention. Different order of addition will have a significant impact on the grafting, solubility and stability of the maillard reaction products.
The above detailed description of the method for preparing maillard reaction products by rapid water activity regulation by antisolvent deposition, which is described above with reference to the embodiments, is illustrative and not restrictive, and several embodiments can be enumerated in accordance with the limitations of the present invention, so that variations and modifications can be made without departing from the general concept of the present invention for adjusting water activity to achieve energy saving, emission reduction, green and efficient preparation of maillard reaction products, and the present invention is within the scope of the present invention.
Claims (10)
1. A method for preparing maillard reaction products by rapidly regulating and controlling water activity by using antisolvent deposition, which is characterized by comprising the following steps:
1) uniformly mixing polysaccharide and protein moistened by adding water to obtain hydrated protein and polysaccharide premix;
2) adding absolute ethyl alcohol into the premix, stirring uniformly, standing, and removing supernatant to obtain a sediment with the water activity adjusted to a target value;
3) and sealing and heating the deposit, performing Maillard reaction, and naturally airing or heating and drying a product after the reaction to obtain the protein-polysaccharide Maillard reaction graft.
2. The method according to claim 1, wherein the protein after being wetted with water in step 1) is: moistening protein with water to adjust its water content; the water added for protein wetting is an aqueous solution with pH of 5.0-10.0.
3. The method according to claim 1, wherein the mass ratio of the protein to the polysaccharide in the step 1) is 1: 1-1: 6.
4. The method of claim 1, wherein in step 1), the ratio of the total mass of polysaccharide and protein before wetting to the volume of water used to wet the protein is: 3-7g, 7-3 mL.
5. The method of claim 1, wherein the protein is a water-soluble protein; the polysaccharide is water-soluble polysaccharide.
6. The method of claim 1, wherein the volume of water used to wet the protein in step 1) is between 3% and 35% of the sum of the volume of water used to wet the protein and the volume of absolute ethanol used in step 2).
7. The method according to claim 1 or 6, wherein the volume of absolute ethanol used in step 2) is 2-32 times the volume of water used to wet the protein.
8. The method according to claim 1, wherein the standing time in step 2) is 1-3 h.
9. The method as claimed in claim 1, wherein the heating condition of the sealed sediment in step 3) is 50-75 ℃ water bath for 3-24 h.
10. The method according to claim 1, wherein the water activity of the sediment in step 3) is in the range of 0.2-0.8.
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